Salmon Pesto Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
567 kcal
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Course
Main Course
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Cuisine
American
Salmon Pesto Pasta
Description
The recipe begins by seasoning salmon with garlic powder, salt, and pepper, then dredging it lightly in flour before pan-frying in oil and butter to develop a lightly crisp, golden exterior. After cooking, the salmon is removed, and the pan’s browned bits are used to build flavor by deglazing with chicken broth and stirring in pesto.
Heavy cream and lemon juice are added to create a silky, creamy sauce, which gently cooks with broken pieces of salmon for a few minutes to meld flavors and finish the fish. Meanwhile, pasta is cooked al dente and drained.
The assembled dish features a smooth, rich sauce coating tender pasta and flaked salmon, with pesto’s herbal notes and a subtle lemon brightness enhancing the flavors. Optional freshly grated Parmesan can be added for extra depth.
Substitutes for lemon or cream can alter the sauce quality, so the recipe recommends maintaining these ingredients for best results. Skin-on salmon can be peeled after cooking if desired.
Ingredients
- 8 ounces pasta uncooked
- 1 pound salmon fresh
- salt to taste
- black pepper to taste
- 1/4 teaspoon garlic powder
- flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/3 cup chicken broth or dry white wine
- 1/3 cup pesto (click for my recipe or use your fav jarred variety)
- 1/4 cup heavy cream aka whipping cream
- 1/2 teaspoon lemon juice see note
- Parmesan Cheese optional, freshly grated
Instructions
- Boil a salted pot of water for your pasta and cook it al dente according to package directions.
- Sprinkle the salmon with the garlic powder and some salt & pepper. Coat it in flour on all sides.
- In a skillet, heat the oil and butter over medium-high heat. Cook the salmon for about 3 minutes/side until lightly golden.
- Take the pan off the heat. Remove the salmon to a plate and set aside. Pour the fat out of the skillet, but leave the nice browned bits that are stuck on the bottom of the pan (don't wipe the pan out).
- Add the chicken broth and pesto and return the pan to the burner. Cook for about 30 seconds while scraping up the brown bits from the bottom of the pan.
- Add in the cream and lemon juice and let the sauce bubble for about a minute. Add the salmon back in and break it into pieces with your spoon. Reduce the heat and let it gently cook for another 3-5 minutes or so until the salmon is cooked through and the sauce thickens up a bit more.
- Drain the pasta and toss it with the sauce. Serve immediately with freshly grated parmesan cheese if desired.
Notes
- For best sauce texture, use heavy cream rather than milk or half-and-half to avoid curdling.
- Adjust lemon juice addition if your pesto already contains lemon to prevent overly strong lemon flavor.
- If using skin-on salmon, the skin can be removed after cooking by peeling it off on the plate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 92mg | 31% |
| Sodium | 349mg | 15% |
| Potassium | 709mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 768IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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